Victornox VS OXO 8" Chef Knife

I don't know much about the less expensive knives, but taking a look at both of those I would take the Victornox, purely because of its lack of bolster.

I've worked with western knives, and the ONE THING that ticks me off more than anything else is the bulky bolster. Makes sharpening that much more complicated and annoying, because you will soon have to grind it down to avoid a recurved edge.
 
I agree with Don. The bulky bolster may be problematic. I'd go with the Victorinox, I think they make Forschner knives or vice versa. They are commercial knives and have been used in industry for many years. I had one with a white Fibrox handle. It worked well. Nice thin grind, great slicer, easy to put a good edge on it.

Ric
 
I've several Victorinox knives, from paring , 6 " Utility, boning and Bread Knives and find them all very servicable. Great value knives.
 
I've got a victorinox/forschner (same knife). I often reach for it in place of my more expensive knives, especially when my hands are wet. Everyone should have one IMO.

-Freq
 
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